How do cacao pods become the smooth and sweet chocolate that we adore? What the heck is molasses? If agave is a succulent, why does it produce agave nectar? We’re pretty far removed from the plants that our food comes from today, especially in Chicago in winter. A couple weekends ago, ION members trekked to Garfield Conservatory to rekindle their understanding of the process from plants to food. Read more in Carlyn’s article.

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